Lentil Balls with Zesty Rice
Ingredients
The Lentil Balls
-
2
cans
black or brown lentils, drained and rinsed
-
1
cup
walnut halves
-
3
tablespoons
chopped dried mushrooms
-
1½
tablespoons
tomato paste
-
3
tablespoons
fresh parsley
-
½
teaspoon
black pepper
-
½
cup
gluten-free bread crumbs
The Zesty Rice
-
2⅔
cups
water
-
1⅓
cups
uncooked basmati rice
-
2
tablespoons
lemon juice
-
1½
tablespoons
minced fresh parsley
-
2
teaspoons
lemon zest
-
⅛
teaspoon
salt
For Assembly
-
2
cups
chopped lettuce
-
1
cup
halved cherry tomatoes
-
¼
cup
slivered red onion
-
4
pieces
lemon wedges
Instructions
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- In a food processor, combine lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper, and pulse until broken down.
- Fold in the bread crumbs and form twenty 2-tablespoon-sized lentil balls.
- Bake the lentil balls for 10 minutes, flip, and bake for another 10 minutes. Cool on a rack.
- In a pot, bring water and rice to a boil, cover, and simmer for 20 minutes until tender.
- Stir in lemon juice, parsley, lemon zest, and salt into the rice.
- Combine lettuce, tomatoes, and red onions in a bowl, then divide between plates.
- Top with rice and lentil balls, garnish with lemon wedges, and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
338
Total fat
20g
Total carbohydrates
35g
Total protein
9g
Sodium
141mg
Cholesterol
0mg
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